natasha1270

Of course, Roseanne was a waitress at that dept store luncheonette and eventual owner of a loose meat sandwich place.

Shortlived sitcom: Two guys, a girl and a pizza place. There is a tween show - Wizards of waverly place and a large portion of the show takes place in the families sandwich shop (I think?) a quick search indicates Emeril had an extremely shortlived sitcom on NBC in 2001! Who knew?!

I have seen them around for quite a while and was surprised not to find anything on eG. At whole foods, I believe a single pak cost around $1.50-$2. Afaik few years back they were really popularized in health/sports circles as 'nature's sport drink' due to low calories and high potassium benefits. I figured since you can get it in bulk at Costco it has been sufficiently mainstreamed. edit: spelling

Does anyone have experience with these permanent coffee filters with pour-over brewer? http://www.amazon.com/COAVA-Kone-K-ONE-Pour-Filter/dp/B004G7PTKE/ref=sr_1_64?s=home-garden&ie=UTF8&qid=1299252495&sr=1-64

Is pecan flour anyway similar to chestnut flour? There are quite a few recipes out there you could try to sub with the pecan flour. Or perhaps something like a flourless chocolate cake which might be nice with pecan added?

So I guess this coconut water thing is here to stay? Aside from fresh, what are you favorite brands and packaging style? It seems like its a pretty close battle at the top between Zico & Vita Coco. I happen to be partial to Vita Coco but Zico is a very, very close second (maybe first if going on taste alone). Vita Coco has Vitamin C added which maybe be why I find it more refreshing than Zico. I think they are both produced in Philippines. I’ve only tried the tetra pak versions and am told by a friend that they taste better than the bottled versions anyway so I haven't bothered to verify. I don’t care for the flavored versions (acai, pineapple, etc). The O.N.E & Naked brand coconut waters don’t really taste as nice and I would avoid those. Anyone else enjoying a daily coconut water? What other brands are out there?

How is this for multi-functional? A double egg cup AND napkin ring: http://www.amazon.com/Arzberg-Office-Black-Napkin-Rings/dp/B000ZMKUAS If you are having problems finding the right size egg cup off the shelf, there are quite a few vendors/potters on places such as etsy that could custom make you jumbo egg sized cups.

There are double egg cups that you flip over that will hold a larger egg on one side and smaller on the other.

I'm told the refrigerated versions of soy milk/almond milk are also better than the shelf versions.

Recently, I've made some fairly simple coconut milk & sweet rice filipino treats, biko & suman w/latik, and have used the Chaokah, Whole Foods 365 & Thai Kitchen brands. I noticed some acidic flavor with the Chaokah that I did not get with the other two. I usually use the Thai Kitchen which has a similar ingredient list to the native forest one you linked above - coconut milk & guar gum. But I liked the 365 brand too (also coconut & guar gum) which is a little cheaper so maybe I'll switch to that. Also, I can't remember exactly but Chaokah has other preservatives and maybe that is what I was detecting. I've never made them with fresh coconut milk but purchased some frozen coconut milk last week and will be trying that out soon to see if it is worth the extra expense. Perhaps one day I will be ambitious enough to try from scratch.

This article from This Old House magazine seems to recommend Frigo Design that will make magnetic & chalkboard replacement panels for Sub Zero: http://www.thisoldhouse.com/toh/photos/0,,20231516_20523298,00.html http://www.frigodesign.com/php/appliance/chalk.php

I loosely follow the Hominy Grill recipe which is pretty much the same as catdaddy's except the shrimp are lightly tossed in flour. Hominy Grill's Shrimp & Grits Recipe via Southern Living

I wonder if a centrifugal omega juicer wouldn't suffice?

Many of the coffee/spice rub look black to me... so that might be an option. Also it occurred to me, you might incorporate a Pittsburgh-style Steak aka Black & Blue.

Possibly candy them or maybe you could use them in clementine cake. Candied Mandarins on eG Nigella's Clementine Cake recipe eta: links

I know its another dessert but poppyseed walnut strudel just came to mind. Black sesame or Poppyseed rolls or biscuits.

Is it too early to find the Springtime Oreos (w/yellow filling)? Maybe a Black Rice Salad or Mango & Coconut Black Rice dessert?

This set of flatware (Sasaki Basic/Prisma) has served me well for 20+ years of meals... the fork: Tines are not too close together. Very sturdy. Perfect weight & balance in the hand. I can't really describe it but every piece just feels right to me. Andie - the knife in this set has a pretty good blade to handle ratio. It doesn't have as blunt a tip as your sheffield though. more product info & pics: http://www.vignelli.com/home/product/sasaki.html http://www.onlinestainless.com/proddetail.asp?prod=basic

Other popular self-saucing cakes are Sticky Toffee Pudding Cake & Hot Fudge Cake.

All of the above, homemade arancello & dry the peels. Moro Blood oranges are very nice too.

Cara Cara all the way! I drink oj all year but only eat oranges when the Cara Caras are in season. They are a sweeter navel orange, pink flesh and there is a hint of berriness to them.

One of those stainless steel mushroom things for smashing garlic. I always forget I have it. Amco Stainless Garlic Smash but the item I probably should never have bought has got to be my food processor because I don't think I have ever even used it!

From Martha: Bleeding Heart Martini

I use it when I want to pound the heck out of spices, etc and want minimum clean up. We make a litle packet, put pepper, garlic, salt inside whatever, fold it up and smash it. No little bits all over the place, no wash up and the paper to the trash.

Chris, I've recently started hand-grinding my spices for cochinita pibil in a mortar & pestle and the annatto takes forever. So last night I decided to take a trip over to W-S with a couple tsp to give it a try. I was so impressed! It made such quick work of the seeds. Probably a strong pepper grinder with a crank handle will do as good a job too but I didn't want to try it on my own pepper mill in case the seeds were to hard for the gears. In my (limited) experience annatto is one of the hardest to grind, so I'm not sure about the reviewer having such a hard time with cloves & star anise. I think you would have to crush the larger spices in order to fit into the top of the grinder so maybe that is what they meant? Maybe another field trip is in order. I think it would suit my needs except for the price. Size wise it is about the same size as a McCormick spice bottle. N. ps. I just realized... maybe you are supposed to soak/boil the annatto to soften first?